Directions

Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons.

TOASTED CROUTONS:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. Yield: about 32 croutons

Recipe adapted from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999